Yahoo Lifestyle Pancetta and zucchini tartlet with herbed mushrooms and salsa
“The last vegetable in the alphabet… they are currently in great supply and offer good value,” says Andrew.
Recipe for Pancetta and zucchini tartlet with herbed mushrooms and salsa
Recipe for Pancetta and zucchini tartlet with herbed mushrooms and salsa
Serves 4
Preparation time:
Cooking time:
Ingredients
Ingredients
2 roma tomatoes diced
1/2 onion
12 button mushrooms sliced in half
1 tablespoon Gourmet Garden Thyme
1 tablespoon olive oil
6 slices pancetta thin slices
1/2 cup firm ricotta
3/4 cup parmesan cheese grated
1 tablespoon lemon zest
1 1/4 tablespoon Gourmet Garden Basil
5 eggs
2 tablespoons milk
1 med-large zucchini use peel only, grated into thin ribbons
1 tablespoon Gourmet Garden Garlic & Parsley or half of each
Method
Method
1. Bake in the oven for about 25 minutes or until tops are browned and puffed up and not too wobbly.
2. Saute the diced onions in half of the butter until translucent.
3. Add the garlic to the onions and continue sauteing until almost caramelised, add the thyme until stirred through then remove from pan and set aside to cool.
4. Oil a six hole deep muffin pan and line each with the slices of pancetta, a few gaps are ok, as long as it comes up the sides.
5. Mix together the ricotta, 1/2 cup of the grated parmesan, 1tablespoon of basil and the lemon zest.
6. In another bowl or jug, whisk together the eggs with the milk and then add the cooled onions.
7. Pour the egg mixture into each muffin hole. Don't fill more than 3/4 full.
8. Drop a few blobs of the ricotta mix into each hole until almost full.
9. Take some ribbons of zucchini and push them into the mixture of each tartlet and top with the remaining parmesan cheese
10. Whilst the tartlets are baking, saute the mushroom halves in the remaining butter, using the same pan as the onions. As they start to caramelise add the garlic and parsley. Deglaze the pan with a splash of water as needed.
11. Mix the diced tomatoes with a teaspoon of basil and small drizzle of olive oil. Add a tiny squeeze of garlic to taste.
12. When the tartlets have been removed from the oven and rested 5-10 minutes, serve with mushrooms and tomatoes. If you're being a little bit fancy, garnish with more zucchini ribbons mixed with lemon zest and a little olive oil. Twirl around a fork and pop onto the plate.
